How to make Karkady juice

The dry season is in full swing at the moment and temperatures turn around 90° F every day. Although the relative humidity is lower now than during the rainy season-- only about 60%-- you still get quickly exhausted from the heat.

Fortunately, there is an inexpensive and refreshing drink that you can make yourself here in French Guiana. It comes from a small shrub called the Roselle or Red Bissap Koor. This tropical plant is entirely edible and its flowers are an intense ruby red. (Click on photos to enlarge.)

Making red Karkady juice (or bissap juice) is not only easy but also very good for your health (full of vitamine C and antioxidants). Place the plucked flowers in a pot.

Then, fill with boiling water, cover, and let it sit overnight to infuse. You can also add mint or cinnamon or vanilla or nutmet or whatever else you've got on hand to increase the taste.

Some people also add sugar, but I don't. I enjoy the tangy flavor just how it is. Just put your infused karkady juice in the refrigerator and serve chilled with ice. I guarantee a refreshing moment!